Chicken In Basil Cream Sauce

This Chicken In Basil Cream Sauce is nice enough to make for company and easy enough to make for family dinner.

This Chicken In Basil Cream Sauce is a tried and true chicken dinner.

Chicken In Basil Cream Sauce

My husband took my boys on an overnight camping trip for our church’s father-and-sons outing leaving me home alone with my baby girl. I can’t remember the last time I was alone in my house. It was a little weird. The house felt so quiet. I guess the quiet was an early Mother’s Day present.

I was stuck in between wanting to do a million things I needed to get done and just lounging on the couch doing absolutely nothing. The house was begging to be cleaned so I did that first and it actually stayed clean for more than ten minutes. I soaked the cleanliness in for a while then Gracie and I headed out shopping.

It was a much needed break from the marathon of responsibilities as a mother. It gave me a chance to recharge and the distance made me miss my boys. They came back reeking of campfire smoke with remnants of s’mores smeared on their clothes and their smiling faces. I asked them what their favorite part about camping was and they said seeing an alligator while canoeing. True story…yikes.

They’re funny. I missed them.

I would love if someone made this Chicken In Basil Cream Sauce for me for Mother’s Day (*wink*). The chicken all by itself is go-ood. But I guarantee that you will be licking this creamy sun-dried tomato basil sauce off your plate.

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Instructions

Place milk and bread crumbs in separate, shallow bowls. Make sure your chicken breasts are thin. I usually buy chicken from Costco and the breasts are really thick so I fillet each breast in half lengthwise so they are thinner. You can also pound your breasts with a meat mallet to make them thinner.

In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.

Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a thicker sauce all you have to do is cook it longer. I like my sauce on the thick side so I cooked it for a while (3-5 minutes).

I have to admit I love me some father-and-sons weekend camping trips (love my boys…but have to admit it’s a nice break when my husband takes them all camping!). Glad you enjoyed the weekend with your sweet little girl – this chicken looks delicious and might be the perfect thing to hint to my husband to make next Sunday. 🙂

I made this last weekend and my family went crazy for it. I knew I would love it, but I suspected that the creamy sauce mixed with the little red bits would be off-putting for a sometimes picky five and seven year old. I couldn’t have been more wrong. In fact, they were ticked when they finished quickly what was on their plates and were upset that there was no more left and demanded I make it again this week!

I only had smoked sun-dried tomatoes so tried those and it was AMAZING! This recipe is awesome! I also didn’t have heavy cream (only whole milk reserved for baby bottles, lol) so used that. It separated a little bit so I used my immersion blender to blend it together and I think I could have drank this sauce. Seriously!

I made this tonight and we loved it! I had some things on hand to use up, so I ended up using a sprinkle of dried basil and parsley and cut up about a half cup of fresh tomato instead of buying sun-dried. It was still incredible! Great recipe!

This sauce is the best!!! I was skeptical at first but the end result was great. I read some ones comment about the mushrooms and it taste great with the sauce. We aren’t big fans on sun dried tomatoes. It’s quick easy way to go. I will make this sauce all the time. I will never eat plain chicken again.

My sauce keeps separating! I don’t know what I’m doing wrong – the only thing different from your recipe is I used Half and Half and after I get the last ingredients in and try to get it a little thinker it separates 🙁 Help 🙂

Just made this for my family and they LOVED it! I loved the sauce so much I could just eat it by the spoonful! I’m 18 and learning how to cook, and this was an easy, delicious meal. Thanks so much for the awesome recipe 🙂

I made this tonight and served it over linguine and seriously we sounded like Bob in “What About Bob?” at the dinner table. (Please tell me other families quote incessantly from that movie at their houses.) Absolutely delicious.

Made this tonight but with half and half instead of cream to make it “healthier.” I also served it over minute rice (made double the sauce) It was wonderful and all my picky eaters ate it up! Thanks so much!

I made this tonight (although I was in a hurry and so I used tilapia instead of chicken) and it was super yummy. We will definitely be having this again–maybe even with chicken! Thanks for the great recipe.

This recipe is AMAZING. I recently got married and have been trying new recipes instead of using all of my mom’s. I can honestly say that any recipe of yours that I have tried has turned out fantastically! And my husband is a tough cookie to please! Can’t wait to try more and make this again next week!!! haha

My daughter and I made this tonight and it was amazing! We used half and half instead of heavy cream and we added sliced mushrooms in with the sun dried tomatoes, We served it with the copycat recipe for cheesecake factory mashed potatoes and fresh green beans.

OMG – This recipe just snapped me out of my cooking funk. I started googling because I’m getting tired of my own cooking – I’m so burned out that cooking has become another chore. I decided to make this, grilled the chicken first, then substituted plain butter for the land o lakes herbs butter and added a little wine to the sauce. My family loved it and asked for more and now I’m so excited to explore your site more and try everything here!

Yum yum yum!!! I would have to suggest substituting oil for the butter… I used a high heat oil and the chicken did not burn. I have tried making chicken this way before and used butter and the chicken burned before it was done cooking. Very delicious recipe!!!

My husband and I had his grandparents over for dinner tonight and I made this dish. It was amazing!! His grandfather is one of the pickiest eaters ever and he loved it! Directions were perfect. Definitely will be making this again!

I LOVE this recipe. The chicken is so rich and delicious. I made it for my fiancé and me for the first time last week and he requested it again for dinner tonight. This time, I made it with the cashew rice pilaf from another of your chicken recipes. They were perfect together!

after trying so many recipes that were supposedly so good and were so bad I googled true recipes and tried this one last night. It was very good and my family loved it. I’m sticking with true tried recipes for now on!
After dinner my daughter says the sauce would be really good on pasta! I’m like yes it would and the chicken would be good on it too. So we’re going to try making lots of sauce and then slice the chicken on top of the pasta. Thanks again for the great recipe!

Hi Christy,
I made this dish for dinner tonight and it was a huge success! Our guest loved it and my husband commented how excellent the sauce was over and over.
I usually use egg with the milk when breaking the chicken pieces, but I now prefer leaving the egg out! It gives it a lighter breading.
Thanks for sharing your recipes and knowledge. Looking forward to trying more recipes!